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It had been a long time since I last made muffins and I had been seeing some nice ones around the food blogging sphere. Elle from Elle's New England Kitchen recently made some blueberry and lemon and raspberry and lime muffins that caught my attention. Although blueberry and lemon is one of my favorite combinations for muffins it was the raspberry and lime ones that I was most interested in. I had not tried the raspberry and lime combo and it sounded like another good one. The locally grown raspberries had been looking good lately and it was time to try the muffins. The raspberry and lime muffins turned out good! The were nice and light and moist and the pockets of raspberries in the middle were wonderful. I really liked the raspberry and lime flavour combination. With all of the fresh berries around I am looking forward to making more muffins.

When making a blueberry and lemon coffeecake I like to pour sweetened lemon juice over the coffeecake followed by some sugar after it is done baking. I then pop it under the broiler until the sugar bubbles. This infuses the coffeecake with more moist lemony goodness and the melted sugar forms a crispy layer on top which is really nice. I used the same method with lime juice for these raspberry and lime muffins. Unfortunately it did not work out as well as I had hoped with the muffins. The muffins were starting to look too dark before all of the sugar on the top had melted and I had to pull them out of the oven. Oh well, the partially melted sugar topping was still really good. Next time I will have to pull the muffins out of the oven a little earlier before adding the topping.

Raspberry and Lime Muffins

ingredients

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter (room temperature)

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/4 teaspoon lime zest

1/2 cup milk

1 1/2 cups fresh raspberries

1/4 cup lime juice

1 teaspoon grated lime zest

1/2 cup icing sugar

3 tablespoons sugar

directions

Mix the flour, baking powder and salt in a bowl.

Cream the butter and sugar in a large bowl.

Beat in the eggs, vanilla extract and lime zest.

Mix in the milk.

Mix in the dry ingredients.

Gently fold in the raspberries.

Spoon the mixture in to a greased muffin pan.

Bake in a preheated 375F/190C oven until a toothpick inserted into the center comes out clean, about 20-25 minutes.

Mix the lime juice and zest with the icing sugar and pour over the muffins.

Sprinkle the muffins with the sugar.

Broil the muffins until the sugar on top bubbles, about 2 minutes. Be careful and watch them to make sure that they do not burn.

I really like the idea of infusing the baked good with some lime based simple syrup to amp up the lime presence. Every time I experiment with using lime flavor in baked goods I wind up either with something much too tart or with something where the lime is just...wimpy. I think your syrup idea might be a good fix for that.

I've been stopping by here regularly for months now and everything you make looks so tasty. If I weren't so lazy, I'm sure this blog would have motivated me try some of your recipes. I think I have a solution, though. You should open up a drive-thru window at your place. I'd be a regular customer!

Raspberry and lime is a favorite combo of mine. I was eyeing these on Elle's site, too. Yours look great. Sorry the topping didn't work out just as planned but they still look--and no doubt taste--amazing.

I dreamed about raspberries tonight. I was holding a big bag of beautiful fresh ones and was very disapointed when I woke up to find out I didn't have them... I wish I did to make these beautiful muffins!

The combination of raspberry and lime is so inviting and I won't even complain if the topping isn't exactly perfect. If you wouldn't mind delivering, I'll so shower you with praise if you turn up at my door with these treats.

These muffins look divine _ and with real fresh fruit, too, so I can con myself into thinking they're good for me, too. You know what that means _ I must eat two, not just one then. And with no side of guilt. ;)

Hi Kevin! Thanks so much for sharing this recipe. Mine turned out great, apart from the fact that it was too moist, because i got too greedy and used too many berries :P I also blogged about it, just thought I'd let you know :)

Ahhh, so great! I baked these for a bake sale for my husbands university having never baked them before & he came home saying they were a hit!! I'm making a double batch right now & I can't wait! The batter tastes amazing!!!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.